4 c chopped cauliflower florets (from 1 medium head)
2 tbsp water
2 tsp red-wine vinegar
1 c grape tomatoes, halved
2 tbsp chopped fresh parsley
1 tbsp minced garlic
2 anchovy fillets, minced (optional)
1/4 tsp salt
1/4 tsp freshly ground pepper
Directions
Cook pancetta in a large nonstick skillet over medium heat until it begins to brown, 3 to 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain.
Add 1 tablespoon oil to the pan. Add cauliflower, cover and cook, stirring occasionally, for 4 minutes. Add water and vinegar, cover and cook, stirring occasionally, until golden brown and tender and the liquid has evaporated, about 4 minutes more.
Add the remaining 1 tablespoon oil, tomatoes, parsley, garlic, anchovies (if using), salt and pepper. Cook, stirring, until the garlic is soft, about 2 minutes more. Serve the sautéed cauliflower with the crispy pancetta on top.
